Recipe: Pâté de Thiérache

Name: Pâté de Thiérache
Prep time: 20 min
Cook time: 180 min
Total time: 3080 min
Yield: 8 portions
Ingredients: Pour un pâté de 6 à 8 personnes :1,2 kg de viande de porc fermier maigre hachée; 300 g de lard gras salé haché; 300 g de viande de veau hachée; 80 g de poitrine 1/2 sel coupée en petite mirepoix (petits dés); 6 bardes de lard fumé taillées fines; 1 gros oignon émincé; 2 oeufs; Assaisonnements :5 g de fleur de thym; 1 feuille de laurier; 3 cl de cognac; 15 g de fécule (pommes de terre); sel poivre du moulin et 1 cuiller à café de 4 épices

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Starters

Prep 20 min

Cook 180 min

Rest 48h

Total 51h20

Servings 8 serv.

Here is a recipe from Thiérache, a region very well known for its cattle farms located in the far northeast of Aisne (le nouvion en thiérache)

Ingredients for 8 servings

For a pâté serving 6 to 8 people:

1.2 kg of lean ground farm pork
300 g of salted fatty lard, chopped
300 g of ground veal
80 g of half-salt breast cut into small mirepoix (small dice)
6 strips of smoked lard cut thinly
1 large onion, thinly sliced
2 eggs

Seasonings:

5 g of thyme flowers
1 bay leaf
3 cl of cognac
15 g of cornstarch (potatoes)
salt, ground pepper and 1 teaspoon of mixed spice

Step-by-step directions

The day before:

1 In a large mixing bowl, place all the ground meats, then add the peeled and thinly sliced onion, the 2 whole eggs, the cornstarch, the thyme flowers, the cognac, salt slightly (because of the lard), pepper with ground pepper and add the teaspoon of mixed spice.
Then with your clean hands, incorporate all the elements thoroughly to obtain a compact mixture both in appearance and color. Incorporate with a wooden spatula the small lardons of breast.
Then cover with plastic wrap and refrigerate overnight. This will allow all the flavors to blend.
The next day:

2 Preheat your oven to 180°C (th6).

3 Take a tall rectangular terrine, either earthenware or porcelain, and place at the bottom across its width 4 strips so that they come up to the top of the terrine, then place your farce which you will cover with the excess strips.
Then place the remaining 2 strips lengthwise and put the bay leaf in the center.
Cover and let cook 2 hours 45 minutes in the oven.
Remove and let cool in the open air, then keep your terrine in the refrigerator for 2 days before enjoying it (for the osmosis of flavors).
ps: If you are a perfectionist, you can seal your terrine, that is to say by mixing 150 g of flour with a little cold water to make a soft paste (a seal) and use it to close it hermetically